Winter Squash Soup with Roasted Pumpkin Seeds

Remarkably simple and perfect for winter, this squash soup is sweetened with a little bit of honey and garnished with roasted pumpkin seeds.

Total Time: 1:15

Cook: 0:30

Level:
Moderate

Yield:
12 servings

Serves:
10

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Ingredients

4 tbsp. unsalted butter

1 medium onion

1 Rib Celery

2 clove garlic

1 c. dry white wine

1 qt. chicken stock or low-sodium broth

1 qt. water

4 lb. kabocha or butternut squash

salt

freshly ground white pepper

1 large Pinch freshly grated nutmeg

salted roasted pumpkin seeds

honey

diced cucumber

Directions

In a large pot, melt the butter. Add the onion, celery, and garlic, and cook over moderate heat, stirring, until softened, about 5 minutes. Add the white wine and simmer for 3 minutes. Add the stock and water and bring to a boil. Add the squash, cover partially, and simmer over moderately low heat until tender, about 30 minutes.

Working in batches, puree the soup in a blender. Return the soup to the pot, bring to a simmer, and season with salt, white pepper, and nutmeg. Garnish with the pumpkin seeds, a drizzle of honey, and the cucumber.